The secret to a truly creamy and flavorful corn chowder lies in balancing sweet corn with a smoky kick and achieving a velvety texture. This summery chipotle corn chowder recipe does just that, offering a comforting meal that’s surprisingly light thanks to almondmilk. It’s perfect for anyone craving a hearty dish with a bit of a spicy edge. This corn chowder focuses on fresh, seasonal vegetables and a smart blending technique to create a restaurant-quality dish at home. It’s an excellent option for a weeknight dinner or a casual gathering.
Key takeaways
- The starch from diced potatoes is essential for thickening.
- Add almond milk at the end to prevent curdling or separation.
- Chipotle peppers provide heat and smoky depth; adjust to your spice preference.
- Sautéing the onion and garlic builds a flavorful aromatic base.
Creamy Chipotle Corn Chowder Perfection!
Ingredients
Method
- Heat the olive oil in a large pot over medium high heat. Add all vegetables (potatoes, onion, garlic, corn, zucchini) and salt, then sauté until tender-crisp.
- Add the vegetable broth and simmer until the potatoes are soft.
- Carefully transfer 3 cups of the cooked soup mixture to a high-powered blender. Add the almondmilk and chipotle peppers.
- Blend until your desired smoothness is reached. For this chowder, a super smooth consistency is recommended.
- Pour the blended mixture back into the large pot with the remaining soup. Stir well to combine everything.
- Serve the chowder hot into bowls. Garnish with fresh basil, pesto, a drizzle of olive oil, a dash of hot sauce, and optionally, some seeds or nuts for extra flair.
Notes
– If you prefer a chunkier chowder, blend only half the soup mixture, leaving some vegetables whole for texture.
– To store, refrigerate leftover chowder in an airtight container for up to 3-4 days. It reheats well on the stovetop over low heat, stirring occasionally. If it thickens too much, add a splash of vegetable broth or almondmilk. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The Technique That Makes It Creamy: Emulsification and Starch
The creamy texture of this corn chowder relies on a few key techniques. Firstly, the starch released from the diced potatoes as they cook is crucial. When the potatoes are simmered in the vegetable broth, their cell walls break down, releasing amylose and amylopectin. These starches hydrate and swell, thickening the liquid base of the chowder. This process is accelerated by dicing the potatoes, increasing their surface area exposed to the liquid. Secondly, the Almond Breeze Original Almondmilk contributes to the creaminess. While almond milk is not a traditional dairy-based thickener, its fat content (even if lower than dairy) and protein can contribute to a smoother mouthfeel. The key is to add it towards the end of the cooking process and avoid boiling vigorously after its addition, as this can cause separation or a
Pro tips
- For an extra smoky flavor, you can char your corn kernels slightly before adding them to the pot. This deepens the overall taste profile.
- If you prefer a chunkier chowder, blend only half the soup mixture, leaving some vegetables whole for texture.
- To store, refrigerate leftover chowder in an airtight container for up to 3-4 days. It reheats well on the stovetop over low heat, stirring occasionally. If it thickens too much, add a splash of vegetable broth or almondmilk.
This summery chipotle corn chowder is a testament to how simple ingredients can create profound flavors. Enjoy this delightful dish and feel free to customize the spice level to your preference. Happy cooking!
Frequently asked questions
Can I make this chowder thicker?
Yes, to thicken further, you can mash some of the cooked potatoes against the side of the pot before adding the almond milk. Alternatively, create a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water and stir it into the simmering chowder until thickened.
What if I don’t have chipotle peppers in adobo sauce?
You can substitute with 1/2 teaspoon of smoked paprika and a pinch of cayenne pepper for a similar smoky and spicy flavor profile. Adjust the cayenne to control the heat level according to your preference.
Can I use a different type of milk?
While Almond Breeze is specified for a lighter, dairy-free option, you can use other unsweetened plant-based milks like soy or oat milk. For a richer, traditional chowder, whole milk or half-and-half can be used, but add them very carefully at the end to prevent curdling.
How can I make this chowder spicier?
To increase the heat, add more chipotle peppers, including some of the adobo sauce they are packed in. You can also add a pinch of red pepper flakes along with the garlic and onion, or a dash of your favorite hot sauce at the end of cooking.
Try this next: Creamy Chipotle Cashew Queso Dip
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